Herbed Pork Top Loin Roast with Cream Sauce

You will need a 2 lbs pork top loin roast.  With a long carving knife cut into the roast along the long side and cut in about 1 inch from the bottom.  Cut and unroll as you cut until the roast is a 1 inch flat slab of meat.  Sprinkle with dried rosemary, thyme, sage, basil, parsley, salt, pepper and oregano.  Roll back up and tie every inch with twine.  Heat 1 tablespoon of bacon grease in a staub 2.5 quart pot.  Salt and pepper and brown on both sides over medium high heat and then cover and cook over low heat for 2 hours.  Remove and let set while you make the suace.

You can make a delicious gravy with the drippings in the pot.  Add enough water to have about 1 cup of liquid.  In a jar, mix together 1/2 cup of heavy cream and 2 rounded tablespoons of flour.  Turn the heat up to medium high on the Staub pot and when the content starts to boil whisk in the cream and flour mixture.  Whisk constantly to eliminate lumps until the mixture starts to boil.  It will be nice and thick by then.  Turn the heat off.  

Remove the twine and cut across at the tie marks.  Serve and spoon the sauce over the pork.  The meat will be moist and fall apart.  Yum!!!